Milk, especially fermented milk, has many kinds of flavor substances, which includes non-volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose.是什么意思_Milk, especially fermented milk, has many kinds of flavor substances, which includes non-volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose.在線(xiàn)翻譯_英語(yǔ)_讀音_用法_例句